Grilled Teriyaki Chicken
A savory, homemade take on Panda Express grilled teriyaki chicken, full of juicy flavor and topped with a thick, tangy sauce.
Ingredients
Chicken:
1/2 cup soy sauce
1/4 cup water
1 tablespoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1 pound boneless skinless chicken thighs
1 tablespoon canola oil
Teriyaki Sauce:
1/4 cup water
1/4 cup sugar
1/4 cup soy sauce
2 1/2 tablespoons sesame oil
1 tablespoon lemon juice
1 tablespoon cornstarch
2 teaspoons brown sugar
1 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon salt
Instructions
Marinate the Chicken:
In a shallow bowl, mix soy sauce, water, sugar, garlic powder, and white pepper. Add the chicken thighs and coat well. Cover and marinate in the fridge for 30 to 60 minutes.Prep the Chicken:
Take the chicken out of the marinade and carefully dry it with paper towels to remove any remaining moisture.Cook the Chicken:
Heat canola oil in a cast-iron skillet over medium-low heat. Once hot, place the chicken thighs in a single layer. Use a second pan to press them flat. Cook for 3–4 minutes per side until browned and fully cooked (internal temp should reach 170°F). Cook in batches if needed to avoid crowding.Make the Teriyaki Sauce:
While the chicken cooks, whisk all sauce ingredients in a small saucepan. Bring to a simmer over medium heat and cook until thick, about 1–2 minutes.Serve:
Slice the cooked chicken and drizzle with the thick teriyaki sauce. Serve hot.
Notes
Feel free to adjust the sugar and salt to suit your dietary needs. Also, use low-sodium soy sauce for a healthier option.
Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.